Step 1

Preheat the oven to 350 degrees F.

Step 2

Grease a 6x2-inch round cake pan with the extra butter.

Step 3

Line the bottom of the pan with parchment paper, then coat with the extra butter and dust with the extra flour.

Step 4

In a bowl, sift 1 cup of the cake flour, the baking soda, the baking powder, the salt, the cinnamon, and the cloves.

Step 5

In a separate bowl, whisk the mashed banana, the buttermilk, and the vanilla together.

Step 6

In a large bowl, use an electric hand mixer to cream 4 tablespoons of the butter and the brown sugar together until light and fluffy.

Step 7

Beat the egg into the butter mixture.

Step 8

Alternate adding the flour mixture and the banana mixture to the butter mixture in two batches, stirring after each addition.

Step 9

Stir the pecans into the batter and pour into the prepared pan.

Step 10

Bake the cake until golden-brown, about 45 minutes.

Step 11

Let the cake cool for 10 minutes.

Step 12

Run a knife around the edge of the cake and invert it onto a wire rack.

Step 13

Flip the cake again and let it cool.

Step 14

Dust the cake with the confectioners' sugar, top with the whipped cream and the extra sliced bananas, and serve.